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FareShare Gazette Recipes -- March 2006 - L's

 

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Lamb Shanks with Roasted Vegetables - Slow Cooker 2 pts
Lion's Head Meatballs

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                     * Exported from MasterCook *

      Lamb Shanks with Roasted Vegetables - Slow Cooker 2 pts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large lamb shanks -- cracked
4 garlic cloves -- split
1/2 teaspoon salt
1 teaspoon pepper
1 medium onion --thinly sliced
1/3 pound baby carrots -- cut in thin strips
2 stalks celery -- cut in 2" strips
2 whole bay leaves -- crumbled
1 teaspoon oregano
1 teaspoon thyme
1/2 cup dry white wine
3 large beefsteak tomatoes -- diced
1 cup lemon juice

Rub lamb with garlic and season with salt and pepper. Brown shanks in hot
oil in a fry pan. Place vegetables in the bottom of stoneware. Add meat and
all other ingredients. Cover and cook on Low for 8 to 10 hours or on High
for 4 to 6 hours.

Description : "2 pts"
Source : "www.crock-pot.com"
S(MC format by Chupa Babi): "02.14.06"

Contributed to the FareShare Gazette by Chupa; 15 March 2006.
www.fareshare.net

                         - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 61 Calories; trace Fat (5.3% calories from 
fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 300mg 
Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fruit; 0 Fat.


 

                          * Exported from MasterCook *

                               Lion's Head Meatballs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-03 Mar 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the meatballs:
1 pound ground pork
1 tablespoon sliced ginger -- minced
1 can water chestnuts -- minced (8 ounces)
3 scallions -- cut into
1 thin slices
1 egg -- lightly beaten
3 ounces minced raw shrimp
1 1/2 teaspoons shrimp powder with chili
1 teaspoon date palm sugar
1 tablespoon dry sherry
1 tablespoon mushroom soy sauce
1 tablespoon fresh minced garlic
2 ounces minced shiitake mushrooms
1 tablespoon cornstarch
White pepper to taste
[or if you like them spicy, you can
use crushed Szechwan peppercorns]
For the stock:
1 cup chicken stock
1 pound bok choy -- or cabbage,
washed and cut into bite-sized pieces
1 ounce sliced shiitake mushrooms
3 tablespoons peanut oil for cooking
Other seasonings as desired -- see note

Note - I use mushroom soy, sesame oil, 1 tablespoon sugar and some five-
spice powder on occasion; star anise is good, if used sparingly.

1. Place the ground pork, minced shrimp and the remaining meatball
ingredients in a bowl. Add the meatball ingredients and mix together with
your hands, moving in one direction. When the ingredients are blended, wet
your hands slightly; form the pork mixture into 4 large meatballs and
roll in cornstarch.

2. Heat wok and add the oil. Cook the meatballs on medium heat until they
are golden brown. Drain the meatballs on paper towels.

3. Heat the stock separately, adding soy sauce, sugar or other seasonings
if desired.

4. Arrange the bok choy in a large pot (you could conceivably use the same
wok if you cleaned the wok beforehand, after cooking the meatballs) and
place the meatballs on top. Add the stock. Simmer until cooked (1 to 1 1/2
hours). I lined my claypot with huge cabbage leaves and use some chopped
cabbage instead of bok choy this time. I stir-fried the bok choy with some
shiitake slices, white pepper and a little mushroom soy.

Lion's head (Traditional Chinese: ???; Simplified Chinese: ???; Hanyu
Pinyin: shizitˇu) is a Chinese dish consisting of large meatballs (about 7-
10cm in diameter) stewed with cabbage or bok choy. There are two varieties:
the white (or plain) and the red (cooked with soy sauce). The plain variety
is usually stewed or steamed with napa cabbage. The red variety can be
stewed with cabbage or cooked with bamboo shoots and tofu derivatives.

The name derives from the shape of the cabbage, which together with the
meatball resemble a lion's head.

The dish originated from the region of Yangzhou and Zhenjiang in Jiangsu
province, with the plain variety more common in Yangzhou and the red
variety more common in Zhenjiang. The dish became a part of Shanghai
cuisine with the influx of migrants in the 19th and early 20th Century.

In Northern China, especially in Beijing, the dish is known as "Sixi Wanzi"
("Four Happy Balls") because the meatballs are usually served in a set of
four. These meatballs tend to be smaller than the Southern variety.

Servings : 4

This is grandmother's recipe for giant pork meatballs with water
chestnuts and ginger. It sounds delicious!

Contributed to the FareShare Gazette by Mary-Anne; 26 March 2006.
www.fareshare.net

                      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 353 Calories; 26g Fat (67.0% calories from 
fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 694mg 
Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.

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